- 學位論文
比較未烹調及以舒肥法烹調後蔬菜之總抗氧化能力的差異
Comparison of Antioxidative Capacity of Raw Vegetables and Vegetables Cooked with Sous-vide Method
摘要
現今有許多文獻探討舒肥法對肉類烹調的影響，但對於蔬菜的研究相對少很多。本實驗以此為前提，欲以甘藷、胡蘿蔔、蘆筍、馬鈴薯、菠菜、萵苣、花椰菜、青花菜八種常見蔬菜為目標，經由舒肥法後所得之抗氧化能力（DPPH、FRAP、類黃酮、多酚、縮合單寧、水解單寧）來觀察舒肥後與未處理前是否有明顯差異。 為了瞭解舒肥法過程中，蔬菜的抗氧化能力以及一些生物活性化合物的變化，以根、莖、葉三種可食用部位來選取八種蔬菜，進行舒肥法後來觀察與未烹調的差異。 本次實驗主要分為兩個部份，第一部分是比較生蔬菜及以舒肥法烹調後蔬菜之抗氧化能力的差異，第二部分是比較蔬菜不同部位之抗氧化能力的差異。首先利用兩種不同的萃取方法進行萃取，透過2,2-diphenyl-1-picrylhydrazyl方法(DPPH自由基清除能力)及FRAP三價鐵還原抗氧化能力方法，找出較佳的萃取方法，接著進行總多酚、總類黃酮、總水解單寧及總縮合單寧檢測，最後比較生蔬菜跟舒肥後蔬菜抗氧化能力之差異以及蔬菜不同部位的抗氧化能力之差異。 實驗最後所得到的較佳萃取條件為：在90℃下加入10mL的乙醇，以磁石攪拌10分鐘。以舒肥法烹調後蔬菜進行DPPH、FRAP、總多酚、總類黃酮及總縮合單寧檢測後，得知的結果為大部分蔬菜抗氧化能力會下降，其中以馬鈴薯較為明顯，下降了將近4倍；而進行總水解單寧測試時所有的蔬菜抗氧化能力皆上升，最多上升了9倍。將菠菜、蘆筍、花椰菜及青花菜分別分成兩個部分進行六大抗氧化能力測試，從實驗結果發現，菠菜以葉子部分，蘆筍以筍尖部分，青花菜以花的部分有更好的抗氧能力，而花椰菜花跟莖的部分具有差不多的抗氧化能力。
並列摘要
There are many literatures today discussing the effect of the sous vide method on meat cooking, but few studies on vegetables. This experiment is based on the premise, we use the eight common vegetables of sweet potatoes, carrots, asparagus, potatoes, spinach, lettuce, cauliflower, and broccoli. The antioxidant capacity (DPPH, FRAP, flavonoid, polyphenols, condensed tannins, hydrolyzed tannins) to observe whether is a significant difference. In order to understand the changes of the antioxidant capacity and bioactive compound about vegetables during the sous vide method, the eight kinds of vegetables were selected from three parts of vegetables to compare the difference between sous vide and uncooked. This experiment is mainly divided into two parts. The first part is to compare the difference in antioxidant capacity between raw vegetables and vegetables cooked with Sous-vide method. The other is to compare the differences in antioxidant capacity of different parts of vegetables. First use two different extraction methods for extraction, through scavenging DPPH free radical activities and Ferric reducing antioxidant power method to find the best of extraction methods. Next, vegetables were detected the total polyphenols, total flavonoids, total hydrolyzed tannin and total condensed tannin. Finally, we compare the difference in antioxidant capacity between raw vegetables and vegetables cooked with Sous-vide method and the difference in antioxidant capacity between different parts of vegetables. Finally, we obtain the best extraction conditions which add 10 mL of ethanol at 90℃and stir for 10 minutes. The vegetables cooked with Sous-vide method were detected DPPH, FRAP, total polyphenols, total flavonoids, and total condensed tannin. The antioxidant capacity of most vegetables will decrease especially potatoes. The vegetables, cooked with Sous-vide method, were detected total hydrolyzed tannin. The antioxidant capacity of total vegetables will increase. Spinach, asparagus, broccoli, and broccoli were divided into two parts and detected antioxidant capacity. The experimental results found that leaves of spinach, tips of asparagus, and flower of broccoli had better antioxidant capacity. The flowers and stems of cauliflower had almost the same antioxidant capacity.
參考文獻
延伸閱讀
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